Ingredients:

  • 2 lbs boneless, skinless chicken thighs
  • 2 cans (15 oz each) Great Northern beans, drained and rinsed
  • 1 cup frozen corn
  • 4 oz diced green chilis
  • 1 medium yellow onion, finely diced
  • 3 cloves garlic, minced
  • 3 cups low-sodium chicken broth
  • 1 tbsp ground cumin
  • 1 tbsp chili powder
  • 1 tsp smoked paprika
  • 1 tsp salt
  • 1/2 tsp cracked black pepper
  • 4 oz cream cheese, softened
  • 1 tbsp fresh lime juice
  • 1/4 cup fresh cilantro, chopped

Instructions:

  1. Place the diced onion, minced garlic, drained beans, frozen corn, and green chilis at the bottom of the slow cooker.
  2. Rub the chicken thighs with cumin, chili powder, smoked paprika, salt, and pepper, then place the meat on top of the vegetables.
  3. Pour the chicken broth over the ingredients until submerged.
  4. Cover and cook on Low for 6 hours until the chicken is tender.
  5. Remove chicken thighs to a plate and shred the meat into bite-sized pieces using two forks.
  6. Return shredded chicken to the pot and stir in the softened cream cheese and lime juice until fully emulsified and creamy.
  7. Stir in the fresh chopped cilantro just before serving.